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Hazelnut honey cake
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Total Time:
1 hour 10 minutes
Decadent hazelnut honey cake topped with chocolate ganache and physalis; a show-stopping party treat.
Ingredients:
  • 250 g butter plus extra for greasing
  • 220 g runny honey
  • 4 large free-range eggs
  • 150 g ground hazelnuts
  • 150 g wholemeal self-raising flour plus extra for dusting
  • 1 teaspoon baking powder
  • 100 g dark chocolate (70% cocoa solids)
  • 1 teaspoon butter
  • 200 ml single cream
Instructions:
  • Preheat the oven to 160ºC/gas 2-3. Grease and dust a 24cm springform cake tin and line the base with greaseproof paper. Beat the butter until pale and creamy, stir in the honey. Add eggs one at a time, then mix in dry ingredients until just combined. Spoon the batter into the tin, bake for 45-50 minutes until the cake is springy. Cool slightly in the tin, then transfer to a wire rack to cool completely. For the ganache, melt chocolate and butter together. Heat cream until just simmering, pour over chocolate and butter, stir until smooth. Let ganache thicken slightly. Spread a thin layer all over the cake, then cover with remaining ganache. Serve with physalis and cream.

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